Easy Crustless Pumpkin Pie

UPDATE: Hey friends! I have made this recipe every Thanksgiving for the past several years (probably 4 years) and I think this was one of the first recipes that I posted. I adapted it from a recipe from Gluten-Free and More magazine. Over the years, I have made a few variations depending on our diet/food allergies at the time (things change!), so I am updating the recipe to the latest and best recipe so far – the recipe I made just yesterday.

The updated recipe is simpler with fewer ingredients, and is now vegan and lower-FODMAP (without the honey), so it fits more diets!

I also lost this recipe for a while since some of my recipe plugins crashed when I merged blogs and lots of recipes were swapped and deleted. So I finally got this one back up recently, AND I finally got some better photos for your viewing pleasure since I got a better camera 🙂 They aren’t perfect, but such an improvement over my old ones!

Enjoy the recipe!

This recipe is quick and easy because there is no need to make a crust: the pie makes its own crust! So if you happen to have a difficult time getting your pie crust to turn out right (especially an allergy-friendly one), this recipe is worth trying. I made this last year for Christmas and decided it was good enough to make again, only this time I made some healthier changes: I used whole-grain flour, and maple syrup instead of sugar.

You could add an extra 1/4 cup sugar to the recipe in place of the Stevia. I don't think that would change the recipe at all with that amount added. Since it already has maple syrup in it, you probably don't need to add too much sugar.

I was planning to make this for my daughter and her myriad of food allergies but it appears there is an omission in the recipe. In the details you call for flax or chia see but they aren't listed in the ingredients. Thanks!

I want to make a sweet potato version this year for pumpkin allergies. I have a pumpkin seed allergy but the puree doesn't seem to bother me yet, but I have been cutting back on pumpkin stuff just in case!

Hello, thanks for your feedback! What kind of pumpkin did you use for this recipe? It would be hard for me to pinpoint exactly what went wrong with this recipe since I don't know how it was prepared, but I suspect perhaps it may have been the pumpkin or the flour. For the best results, use pumpkin puree that is thick and not watery (I use Libby's canned pumpkin). If you used another type of flour besides brown rice flour that may contribute as well. If you try the recipe again let me know how it turns out!

Also, the oven temp is 450 for only part of the time then it's lowered. If the temp was kept at 450 for the whole baking time, it might have caused the pie to be hard on the outside and uncooked in the middle as well.

[…] 8. Easy Crustless Pumpkin Pie One sure way to create a pumpkin pie that doesn’t have any grains in the crust is to take the crust out of the equation entirely. If you love pumpkin pie but don’t like suffering through the crust, this recipe is for you. It calls for chia seeds or flax seeds, both of which will supply you with additional nutrients and omega-3s, something that can’t be said for the general purpose flour you get in a crusted pumpkin pie. They live up to their promise of keeping this easy by keeping the number of ingredients down. […]